Cover the meat with the water and add all but the caraway seeds and wine.
Cover and let simmer 3 hours or until meat falls from the bones.
Drain and remove the meat and any soft fat under the skin.
Chop meat and the soft fat quite fine.
Discard skin and bones.
Add the white wine and caraway seeds to the strained broth and simmer 1 hour pr until reduced to 3 cups.
Mix the meat with the broth and pour into an oiled 1 1/2-quart mold and chill thoroughly.
For garnish, line the mold with gherkins, cut as holly leaves, and pimento, before adding headcheese.